1. Wash the zong leaves, cook and soak until soft.
2. Wash the glutinous rice, red adzuki beans, mung beans, cowpea and peanuts, soak overnight, filter out the water, mix and mix well.
3. Add the black rice, mix well, take a whole zong leaf and fold it well.
4. Add two spoons of rice, two red dates and rock sugar.
5. Put another layer of rice.
6. Keep the two ends of the zong leaves overlapped, and fold them back to cover the glutinous rice. And it must be compacted. This is a key step to adjust the shape of the zongzi to ensure that the rice does not leak.
7. Finally, adjust the end of the zong leaves, the excess part can be cut off and tied with cotton thread.
8. The hot water must be less than the rice dumplings! After boiling, keep it on medium-high heat for 1 hour, then turn to low heat and simmer for 1 hour.
9. The cooked rice dumplings are relatively hot, so you'd better take them out and let them dry before eating.
10. Take advantage of the warmth, peel off a try.
Tips:The hot water used to cook the zongzi must be below the whole body of the zongzi. Cooking for two hours can ensure the soft and waxy texture of the zongzi. If you don’t eat it right away, you can keep the zongzi soaked in the pot for about 2 hours, and it will continue to soften. , And the rice grains are not easy to stick to the zong leaves!
